Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings

Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.

How to Make It

Step 1

To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

Step 2

To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper, and spinach.

Step 3

Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.

Ratings & Reviews

jpstevens's Review

jpstevens
August 15, 2014
N/A

Amythecook's Review

lesmoore
October 28, 2014
Don't know what I'm missing here - there was nothing offensive about this recipe, but both my husband and I found it kind of meh. I wasn't even interested enough to try to tweak the recipe for next time. I'd skip it.

Hollypop's Review

herbivore1701
September 20, 2010
Very good and easy to make. I already recommended it to a vegan friend! I loved the subtle lemon taste and the quinoa was delicious.

stellaps's Review

Kate09
August 03, 2010
The sauce is absolutely wonderful - the touch of lemon brightens it amazingly, and quinoa is a great high protein base for vegetarians. I will make it often, and serve it to guests who are vegetarian.

2BPaulaB's Review

stellaps
June 17, 2010
This was a new and surprising combination of flavors for me. I loved the smell of the leeks and fennel being sauteed. It came together easily once everything was chopped. This is my first time making quinoa and I followed the recipe's directions for cooking it. Mine took much longer than 15 minutes to absorb all the liquid. After reading the box I realized the recipe might have forgotten to say bring to a boil then simmer. I didn't have fennel seed so left it out and didn't miss it.

herbivore1701's Review

2BPaulaB
September 12, 2010
It had a light simple comforting flavor but was very filling and protein packed. I thought it was a great little meal by its self. I will certainly make it again. Yum.

lesmoore's Review

kaykaypee
February 08, 2014
N/A

Kate09's Review

JessieGeorges
August 29, 2010
This is not something I would make again. It was just ok.

JessieGeorges's Review

timewasted
March 26, 2014
Delicious combination of flavors! I strongly suggest doing all of your chopping/slicing/prep before starting this recipe. I also recommend bringing quinoa to a boil before simmering. The serving size is very generous. My husband and I were full and both thoroughly enjoyed this delicious meal!

kaykaypee's Review

Amythecook
June 26, 2010
This was a very good and filling meal. I did not have enough carrots so I added some sliced zucchini to make up the difference. Everyone in my family enjoyed this and did not miss the meat.